Preheat the oven to 200 ° C;
In a large frying pan over medium heat, passer the onions, grated zucchini, corn and parsley in the vegetable broth until the onions become transparent;
In a separate bowl, combine the crumbled / grated tofu (previously draining the liquid from it), mayonnaise and sea salt. Mix well;
While stirring, add the vegetables to the tofu mixture. Pour in breadcrumbs.
Blind the cutlets with a thickness of 1.3 cm and place on a non-stick pan. Sprinkle paprika on top. Bake for 25 - 30 Minutes until the patties are brownish-golden and firm in the center.
Cool before serving.
Finely chop the half of the greens and combine with the butter;
Eggplant, zucchini and tomato cut into rings. Lubricate in a sauce of oil and herbs, put in the baking dish rings of eggplant / zucchini / tomato one by one and put in a preheated oven to 200C for 15 Minutes;
Sprinkle the finished ratatouille with the remaining fresh herbs. Serve with porridge and meatballs.
Ingredients
Directions
Preheat the oven to 200 ° C;
In a large frying pan over medium heat, passer the onions, grated zucchini, corn and parsley in the vegetable broth until the onions become transparent;
In a separate bowl, combine the crumbled / grated tofu (previously draining the liquid from it), mayonnaise and sea salt. Mix well;
While stirring, add the vegetables to the tofu mixture. Pour in breadcrumbs.
Blind the cutlets with a thickness of 1.3 cm and place on a non-stick pan. Sprinkle paprika on top. Bake for 25 - 30 Minutes until the patties are brownish-golden and firm in the center.
Cool before serving.
Finely chop the half of the greens and combine with the butter;
Eggplant, zucchini and tomato cut into rings. Lubricate in a sauce of oil and herbs, put in the baking dish rings of eggplant / zucchini / tomato one by one and put in a preheated oven to 200C for 15 Minutes;
Sprinkle the finished ratatouille with the remaining fresh herbs. Serve with porridge and meatballs.